261 days until Christmas!

Follow Me on Pinterest

Start here to find
Christmas Cookie Recipes

Recipes and baking tips; all you need for the most memorable Christmas cookies ever. Over 570 recipes and counting! Browse our collection of scrumptious modern and traditional Christmas cookie recipes.

Type in Recipe name or ingredient to search.

Skip advertisement and go to Recipe Category listing


Pumpkin Spritz

  •  2.8 stars stars based on 18 reviews
  •   53% would make this again
  • Review this recipe  Read reviews
  • Like this on Facebook. If you're not currently logged into Facebook, the following link will open in a new window.
    Pin to Pinterest
  • Print recipe

1 cup butter, softened
1/2 cup granulated sugar
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/3 cup canned pumpkin
1 large egg
1 teaspoon vanilla
2-3/4 cups all-purpose flour
3/4 teaspoon baking powder
additional ground nutmeg

Pre-heat oven to 400 F. In a large mixing bowl beat butter until creamy; beat in sugar and spices until well combined. Mix in pumpkin, egg and vanilla until well combined. In a separate bowl, stir together flour and baking powder. Stir flour mixture into butter mixture until well combined. Place into a cookie press and press out shapes onto an ungreased baking sheet (for best results use a silver-colored baking sheet, not the kind with a non-stick surface). Lightly sprinkle cookies with additional nutmeg. Bake 6 to 8 minutes or until set but not browned. Allow to cool 2 minutes on baking sheet then remove to wire racks to cool completely.

Click to skip advertisement


Reviews of Pumpkin Spritz:

1-5 of 18 reviews   Next >>

  Tom in Washington  Oct 28, 2018
Would make this again.
The recipe as written is wrong for a press, unless, you drain the canned pumpkin well. I used a yogurt strainer ( Graham Kerr product). Put the pumpkin in the strainer, inside a bowl, cover loosely and refrigerate for 24 hours. Then follow recipe. 5 stars

  Samantha  Jul 25, 2012
Would make this again.
Update! Just made these and they are DELICIOUS! I didn't have butter rum foialrvng so I subbed orange zest and I was very happy!Quick question: what's the purpose of spritzing the surface of the cookies with water before slicing? I left out this step, but still got delicious, yummy results!Thanks for my new go-to recipe for biscotti, Jen! :) 5 stars

  A cookie baker in Maple Valley, WA  Feb 1, 2012
Would not make this again.
I tried to make these, but the dough would not stick to the pan. When I pulled my press away it would just pull the dough out. Ended up throwing way the dough, because I couldn't even get them to roll into a ball, even after I chilled them. Just to sticky. 1 star

  A cookie baker in NC  Nov 24, 2010
Would make this again.
I had a lot of difficulty getting these to stick to the pan. I believe it is because of all the liquid in the pumpkin. This is definitely not a recipe for a cookie press. But I did enjoy the baked result. I though they tasted good. 3 stars

  Peg in ohio  Nov 8, 2010
Would not make this again.
would never make again.
With all the extra spices and added more sugar.Still bland nothing like the bakery pumpkin cookies.I even iced them and still threw them out.Money in trash and wasted time.

Add Your Review!

Read the Review Guidelines opens in new window

  • Please rate:
  • Yes   No

Submit a recipe!

Share your original or adapted recipe